Salt-and-Vinegar Fish Sticks (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 10 -ounce bag salt-and-vinegar potato chips (about 10 cups), finely crushed |
1/3 cup all-purpose flour |
kosher salt |
large pinch of cayenne pepper |
2 large eggs |
2 tablespoons tartar sauce |
2 pounds haddock or pollock fillets, pin bones removed, cut into 1-inch-wide strips |
vegetable oil, for frying |
lemon wedges and/or malt vinegar, for serving |
Directions:
1. Combine the crushed chips with the flour, 1/2 teaspoon salt and the cayenne pepper in a shallow bowl. Whisk the eggs, tartar sauce and 3 tablespoons water in another shallow bowl.
2. One at a time, dredge each fish strip in the potato chip mixture, turning to coat, then dip in the egg mixture and dredge again in the potato chip mixture. Place on a baking sheet until ready to fry.
3. Fill a large skillet about halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the fish, turning, until golden brown and crisp, 5 to 8 minutes. (Let the oil return to 350 degrees F between batches.) Drain on paper towels and season with salt. Serve with lemon wedges and/or vinegar.
4. Photograph by Johnny Miller
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